Pumpkin Bread Yumminess; Perfect to make with kids

Let this Pumpkin Bread yumminess become a fall tradition for your family like it has for mine!

Pumpkin Bread Yumminess

If you’re like me, you love baking with your kids, but you cringe a little every time you deal with a fight over who will crack the egg (because it inevitably leads to shell in the batter) or dealing with savages begging to eat more of the batter laden with raw egg (note: I begged my mom as a kid, too). Here’s a pumpkin bread recipe that has NO EGGS, is fun to make, and is even more delicious to eat!

This recipe has a special place in my heart. After my second son was born, I baked this for the first time with my 2 1/2 year old son on the first day my husband went back to work. It seemed like a huge undertaking because it involves sifting (so advanced when you’re sleep deprived and suddenly have twice as many kids as you did the week before!) and lots of ingredients (I remember having to borrow a cup of flour from a neighbor the night before, to make sure I had enough!). I measured all the ingredients in advance and put them in sealed containers so it would be quicker and easier for my toddler and me to just dump them into the bowl when we were making the recipe. We’ve got it down to a science now, and the kids are 8, 6 and 3. We measure together and then take turns pouring in the ingredients and mixing.

Here’s what you need:

3 1/3 cups sifted flour

2 tsp baking soda

1 1/2 tsp salt

1 tsp ground cinnamon

1 tsp cinnamon

2 1/3 cup sugar

3/4 cup oil (I use canola)

1/4 cup applesauce

2/3 cup water

2 cups canned pumpkin (I buy two 15-oz cans or one 16-oz can and have some left over)

1 cup chocolate chips (I use semi-sweet)

And here’s what to do:

Grease three 9×5 loaf pans (I use butter). Preheat oven to 350. Mix dry ingredients together. Add remaining ingredients. Mix with spatula until smooth. Fill each loaf pan approximately 1/3 full. The recipe says to bake for 1 hour or until a toothpick comes out clean — in my oven, they are done in just 35 minutes, so I recommend checking frequently after 35 minutes or so, since every oven is a bit different. Cool on a drying rack, and then ENJOY!!! (these are also great as mini breads or mini-muffins)

Don’t forget to grab a spoon and finish off every last drop of the batter — no raw eggs = gobble it up!

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